Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan and set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating between each addition. Add vanilla and almond extract and mix until fully combined.
Sift dry ingredients into a separate bowl and measure out the buttermilk (or lemon juice and milk). Alternate adding and gently folding one third of the dry ingredients with half the wet into the butter mixture, and then stir in the shredded coconut. Try not to overmix.
Spoon into prepared muffin pan and bake until an inserted toothpick comes out clean; about 25 minutes. I didn’t frost mine, but if you’re into that I would suggest a coconut frosting like this one.